Every Sunday beginning May 26, enjoy a dinner created by Executive Chef Tyler Krost highlighting the freshest seasonal incredients available. The menu will vary each week. Dinner menus will not be available in advance online as Chef Tyler will be sourcing local and seasonal ingredients right up to the dinner for a fresh, unique, and memorable dining experience. Below you will find some examples of our previous offerings.
Menu from May 16, 2019 dinner
Karma Vineyards Methode Champenoise 2007 — Lake Chelan, Washington
Steelhead | basil purée | toasted pine nuts
Boudreaux Cellars Chardonnay 2011 — Celilo and Gamache Vineyards, Washington
Shaved asparagus | morel mushrooms | Parmesan | fresh lemon | olive oil
Beaux Freres Pinot Noir 2005 — Ribbon Ridge, Oregon
Bordeaux demi-glace | buttered baby potatoes
Betz Family Winery La Côte Rousse Syrah 2007 — Red Mountain, Washington
Chocolate dipped strawberry | milk chocolate hazelnut truffle | chocolate cremeaux
Townshend Port 2001 — Columbia Valley, Washington
Executive Chef Tyler Krost ~ Sous Chef Chris Knorr ~ Pastry Chef Samantha Huntsman
Menu from June 2, 2019 dinner
Goose Point Oysters | Lodge red wine vinegar | shallots | parsley | bread crumbs
Je T’aime Brut Rosé 2014 — Limoux, France
Halibut | fennel | Willowbrook Arugula | pistachio | grapefruit | balsamic vinegar
Pacific Rim Chenin Blanc 2014 — Yakima, Washington
Lodge-made Gnocchi | braised oxtail | Morel mushroom | Parmigiano-Reggiano
Chehalem Pinot Noir 2015 — Willamette Valley, Oregon
Lamb Tenderloin | Guanciala | port reduction | asparagus
Lytton Springs Zinfandel Blend 2016 — Dry Creek Valley, California
Pound cake | vanilla bean whipped cream | strawberry coulis
Gunkel Vineyards Moscato Di Canelli 2017 — Columbia Valley, Washington
Menu from July 14, 2019 dinner
Grilled Baguette | Dungeness crab | lemon | bacon | avocado | Sriracha aioli
Long Shadow Poet’s Leap Riesling 2011 — Columbia Valley
Lodge Focaccia | grilled quail | Willow Brook Farm’s tomatoes | basil | Kalamatas | Lodge red | wine vinegar | extra virgin olive oil
Lost River Rose 2016 — Grenache | Barbera « Columbia Valley
Gnocchi
Smoked Steelhead | capers | dill brandy tomato cream sauce
Duckhorn Chardonnay 2014 — Napa Valley
Double R Ranch Tenderloin | Bordeaux Demi Glace
Januik Cabernet Sauvignon 2014 — Columbia Valley
Chocolate mousse | fresh berries
Grahamm’s Late Vintage Porto 2011 — Portugal